WO2017029803A1 - Method for producing fermented milk with high protein concentration - Google Patents
Method for producing fermented milk with high protein concentration Download PDFInfo
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- WO2017029803A1 WO2017029803A1 PCT/JP2016/003719 JP2016003719W WO2017029803A1 WO 2017029803 A1 WO2017029803 A1 WO 2017029803A1 JP 2016003719 W JP2016003719 W JP 2016003719W WO 2017029803 A1 WO2017029803 A1 WO 2017029803A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
Definitions
- the present invention relates to a method for producing fermented milk containing protein at a high concentration.
- fermented milk containing a high concentration of protein those with names such as quark, fresh cheese and Greek yogurt are known.
- These high protein-containing fermented milks are generally produced through a concentration step in which whey is removed by subjecting fermented milk produced by a normal production method to membrane separation or centrifugation.
- Patent Document 1 discloses that fermented milk having high shape retention, low brittleness, and smooth texture by adding whey protein and milk peptide to fermented milk raw material liquid (high It is described that protein-containing fermented milk can be produced.
- patent document 1 describes improving the physical property of fermented milk by mix
- the conditions necessary for the production of fermented milk containing high protein obtained by fermentation after that and the physical properties of fermented milk containing high protein have not been studied at all.
- an object of the present invention is to provide a method for producing fermented milk, which can produce fermented milk having a high concentration and excellent texture and texture at low cost.
- the present invention relates to a method for producing fermented milk containing protein at a high concentration.
- desalted skim milk powder and milk protein concentrate MPC; Milk) Protein Concentrate
- WPC whey protein concentrate
- WPI whey protein isolate
- FIG. 1 is a flowchart showing a process for producing fermented milk according to the embodiment.
- fermented milk (fermented milk containing high protein) containing protein at a high concentration (5 to 10% by mass) is produced by fermenting raw milk containing a protein raw material and cream. It is.
- FIG. 1 is a flowchart showing a process for producing fermented milk according to the embodiment.
- the protein raw material is dissolved or dispersed in warm water to prepare an aqueous solution of the protein raw material (step S1).
- the protein raw material includes at least a component of desalted skim milk, a component of milk protein concentrate, and a component of whey protein concentrate.
- Desalinated skim milk is skim milk in which salts (minerals such as sodium and potassium) are reduced, and examples thereof include skim milk that has been subjected to nanofiltration (NF) treatment.
- the desalted skim milk may be used to include forms such as desalted skim milk powder, desalted skim milk concentrate and the like.
- Milk protein concentrate improves the thermal stability of raw milk.
- sodium, potassium, chlorine, etc. are sufficiently reduced (desalted) during the production process. Therefore, in high-concentration fermented milk produced by blending milk protein concentrates, Compared with fermented milk produced by concentration treatment later, saltiness can be easily reduced. That is, by reducing this salty taste, it is possible to adjust the flavor of the actually obtained fermented milk in a mellow manner.
- the milk protein concentrate has a higher calcium content than the whey protein concentrate, so if the blending ratio of the milk protein concentrate exceeds the above range, bitterness caused by calcium occurs. It becomes easy. Moreover, if the blending ratio of the milk protein concentrate exceeds the above range and becomes too high, a bad odor due to the protein tends to be generated.
- Whey protein concentrate improves the hardness of fermented milk curd.
- ⁇ -lactoglobulin ( ⁇ -Lg) and ⁇ -lactalbumin ( ⁇ -La) contained in the raw milk increases, the hardness of the curd of fermented milk increases.
- the whey protein concentrate has a higher ⁇ -Lg content and ⁇ -La content than skim milk and milk protein concentrate, so by adding the whey protein concentrate at a high concentration, The hardness of fermented milk can be improved.
- the mixing ratio of the whey protein concentrate exceeds the above range and becomes too high, the hardness of the fermented milk becomes too high and the texture becomes worse, and the heat stability of the raw milk tends to decrease.
- whey protein concentrate has lower sodium content and calcium content than milk protein concentrate, so when whey protein concentrate is blended to produce high-concentration fermented milk, it is attributed to sodium and calcium. Salty taste and bitterness can be reduced. However, if the blending ratio of the whey protein concentrate is below the above range, these salty tastes and bitterness cannot be reduced.
- the blending ratio of the desalted skim milk, whey protein concentrate, and milk protein concentrate is the desalted skim fat when the total of desalted skim milk powder, whey protein concentrate, and milk protein concentrate is 100% by mass. Powdered milk is 70-80% by weight, milk protein concentrate is 15-25% by weight, and whey protein concentrate is 2-6% by weight. At this time, by making the blending ratio of the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate within the above range, while improving the heat stability of the raw milk and the hardness of the card of fermented milk, Flavor and texture can be improved.
- the desalinated skim milk is 72 to 78 mass%, and the milk protein concentrate.
- the content is 3 to 5% by mass, particularly preferably 75% by mass of the desalted skim milk, 21% by mass of the milk protein concentrate, and 4% by mass of the whey protein concentrate.
- a flavor and food texture can further be improved by making the compounding quantity of a whey protein concentrate into a preferable range.
- fresh cream is added (mixed) to the aqueous protein raw material solution (step S2).
- aqueous protein raw material solution for example, a milk fat of 35 to 50% by mass can be used.
- the blending ratio of the fresh cream can be 16 to 25% by mass, preferably 17 to 25% by mass, when the total amount of the protein raw material, the fresh cream and water is 100% by mass. More preferably, the content is set to ⁇ 25% by mass.
- step S3 the raw material milk is stirred and homogenized using a homomixer or the like. Since some milk protein concentrates have low solubility, this step is provided for homogenization. Moreover, in order to atomize and disperse the milk fat of the fresh cream, this process is provided and homogenized. However, this step may be omitted when a highly soluble protein concentrate is used as a raw material.
- the raw material milk is heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time (step S4).
- the milk is cooled to the fermentation temperature (step S5).
- step S6 After adding a starter to the cooled raw milk (step S6), the container is filled with raw milk (step S7) and fermented at a predetermined fermentation temperature (and a predetermined fermentation time) (Ste S8). And after fermenting raw material milk, fermented milk is cooled with a refrigerator (step S9).
- raw milk in which high-protein raw material is blended with skim milk is fermented. Therefore, as in the conventional method for producing high-concentration fermented milk, ordinary fermented milk is subjected to membrane separation treatment or centrifugation. There is no need to treat and remove whey. By eliminating the concentration step for removing whey, there are the following advantages. (1) Manufacturing equipment such as a membrane separation treatment device and a centrifugal separation treatment device and a concentration step for removing whey are not necessary, so that the production cost of fermented milk can be reduced.
- the mass of fermented milk is reduced by the amount of whey that is actually removed, but by omitting (making unnecessary) the concentration step of removing whey, the loss of fermented milk is reduced. This can be reduced and the product yield is improved.
- the concentration step of removing whey no by-product (whey) that becomes waste is generated, so the burden on the environment can be reduced.
- a sterilization operation such as a concentration treatment apparatus is required. However, the sterilization operation is also unnecessary because the concentration step is not necessary.
- the heat stability (heat resistance) of raw milk is improved by blending milk protein concentrate with raw milk. Therefore, in the fermented milk manufacturing method according to the present embodiment, the sterilization apparatus can be continuously operated for a long time in the raw milk sterilization step, and the raw milk can be sterilized efficiently.
- fermented milk excellent in flavor can be produced at low cost.
- fermented milk which contains nutritionally good protein in high concentration can be provided. Since the fermented milk obtained here has a weak acidity, it can be used as a cooking material for various dishes and cooking. Moreover, since the fermented milk obtained here has a low water content and an appropriate hardness at the end of fermentation, it can be used for various dishes and cooking without draining. .
- the pH of the fermented milk is adjusted to 4.6 to 4.9, more preferably 4.6 to 4.8, and still more preferably 4.7 to 4.8.
- demineralized skim milk powder, milk protein concentrate, and whey protein concentrate were used as protein raw materials, and the protein raw materials were mixed and dissolved in warm water to prepare an aqueous solution of the protein raw materials.
- skim milk powder treated with nanofiltration (NF) milk protein concentrate as MPC80 (manufactured by DOMO)
- WPC80 manufactured by Ala Foods or TATUA.
- the raw milk is stirred using a homomixer. Homogenized.
- the raw material milk was heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time, the raw material milk was cooled to the fermentation temperature.
- the raw material milk was filled into the container, and it was made to ferment with predetermined
- Table 1 shows the raw materials used in the fermented milk according to Examples 1 to 3 and Comparative Examples 1 to 3, the blending ratio, and the composition of the nutritional components.
- the compounding quantity of protein raw material, fresh cream, and water shown in Table 1 is a compounding ratio when the raw material milk (protein raw material, fresh cream, water) is 100% by mass
- the compounding quantity of the lactic acid bacteria starter is It is a blending ratio when the raw milk is 100% by mass.
- Table 2 shows the results of sensory tests on the flavor and physical properties (hardness and smoothness of the curd) of fermented milk according to Examples 1 to 3 and Comparative Examples 1 to 3.
- the curd does not become too hard and the smoothness is poor because the blending amount of the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate is within the above-described preferable range. did not become.
- the blending amount of the fresh cream in the above-described preferable range it was possible to achieve both moderate hardness that can be cut with a knife and smoothness when stirred.
- the curd became hard and the smoothness deteriorated because the blending amount of the milk protein concentrate exceeded the upper limit within the preferable range.
- the present invention can provide fermented milk containing a high concentration of nutritionally good protein.
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Abstract
Provided is a method for producing a fermented milk whereby a fermented milk with a high concentration that has excellent flavor and texture can be produced at a low cost. The method for producing a fermented milk, whereby a fermented milk with a high protein concentration is obtained by fermenting a starting milk material that comprises a desalted skim milk powder, a milk protein concentrate, a whey protein concentrate and a fresh cream, wherein, when the total mass of the desalted skim milk powder, the milk protein concentrate and the whey protein concentrate is regarded as 100%, 70-80% of the desalted skim milk powder, 15-25% of the milk protein concentrate and 2-6% of the whey protein concentrate are blended.
Description
本発明は、タンパク質を高濃度で含む発酵乳の製造方法に関する。
The present invention relates to a method for producing fermented milk containing protein at a high concentration.
タンパク質を高濃度で含む発酵乳（高タンパク質含有の発酵乳）として、クワルク、フレッシュチーズ、ギリシャヨーグルト等の名称を付したものが知られている。これらの高タンパク質含有の発酵乳は、通常の製造方法で製造した発酵乳に膜分離処理や遠心分離処理を行い、ホエイを除去する濃縮工程を経て製造されることが一般的である。
As a fermented milk containing a high concentration of protein (fermented milk containing a high protein), those with names such as quark, fresh cheese and Greek yogurt are known. These high protein-containing fermented milks are generally produced through a concentration step in which whey is removed by subjecting fermented milk produced by a normal production method to membrane separation or centrifugation.
また、特許文献１には、発酵乳原料液にホエイタンパク質と乳ペプチドとを添加することによって、優れた保形性を有するとともに脆さが少なく、かつ滑らかな食感を有した発酵乳（高タンパク質含有の発酵乳）を製造できることが記載されている。
Patent Document 1 discloses that fermented milk having high shape retention, low brittleness, and smooth texture by adding whey protein and milk peptide to fermented milk raw material liquid (high It is described that protein-containing fermented milk can be produced.
上記の従来の高タンパク質含有の発酵乳の製造方法では、膜分離処理装置（精密濾過膜、限外濾過膜等）や遠心分離処理装置等の製造設備が必要となり、製造工程も多くなることから、製造費が高くなり、発酵乳そのものの価格も一般に高価となってしまう。また、高タンパク質含有にするために、発酵乳原料液（原料乳）のタンパク質濃度を単に高くしても、固いだけで、舌触り等の風味や食感が悪くなるという問題がある。
In the conventional method for producing fermented milk containing a high protein, production equipment such as a membrane separation treatment device (microfiltration membrane, ultrafiltration membrane, etc.) or a centrifugal separation treatment device is required, and the number of production processes is increased. Manufacturing costs are high, and the price of fermented milk itself is generally high. Moreover, in order to make it high protein content, even if the protein concentration of fermented milk raw material liquid (raw material milk) is made only high, there exists a problem that the tastes and textures, such as a touch, will deteriorate only by being hard.
また、特許文献１には、発酵乳原料液の１質量％程度のタンパク質を配合することによって、発酵乳の物性を改善することが記載されているものの、例えば、原料乳のタンパク質濃度を高くしてから発酵して得られる、高タンパク質含有の発酵乳の製造に必要な条件や、高タンパク質含有の発酵乳の物性等については何ら検討されていない。
Moreover, although patent document 1 describes improving the physical property of fermented milk by mix | blending the protein of about 1 mass% of fermented milk raw material liquid, for example, the protein density | concentration of raw material milk is made high. The conditions necessary for the production of fermented milk containing high protein obtained by fermentation after that and the physical properties of fermented milk containing high protein have not been studied at all.
それ故に、本発明は、風味と食感に優れた高濃度の発酵乳を安価に製造できる、発酵乳の製造方法を提供することを目的とする。
Therefore, an object of the present invention is to provide a method for producing fermented milk, which can produce fermented milk having a high concentration and excellent texture and texture at low cost.
本発明は、タンパク質を高濃度で含む発酵乳の製造方法に関するものである。本発明に係る発酵乳の製造方法では、脱塩脱脂粉乳と、乳タンパク質濃縮物（ＭＰＣ； Ｍｉｌｋ
Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ）と、ホエイタンパク質濃縮物（ＷＰＣ； Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ）および／またはホエイタンパク質単離物（ＷＰＩ； Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｉｓｏｌａｔｅ）（以下、単に「ホエイタンパク質濃縮物」ということがある）と、生クリームとを含む原料乳を用い、脱塩脱脂乳と乳タンパク質濃縮物とホエイタンパク質濃縮物の質量の合計を１００質量％としたときに、脱塩脱脂粉乳を７０～８０質量％、乳タンパク質濃縮物を１５～２５質量％、ホエイタンパク質濃縮物を２～６質量％の割合で配合する。 The present invention relates to a method for producing fermented milk containing protein at a high concentration. In the method for producing fermented milk according to the present invention, desalted skim milk powder and milk protein concentrate (MPC; Milk)
Protein Concentrate), whey protein concentrate (WPC) and / or whey protein isolate (WPI) (hereinafter sometimes referred to simply as “whey protein concentrate”), and fresh cream When the total mass of the desalted skim milk, milk protein concentrate and whey protein concentrate is 100% by mass, the desalinated skim milk powder is 70 to 80% by mass, and the milk protein concentrate 15 to 25% by weight and whey protein concentrate in a ratio of 2 to 6% by weight.
Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ）と、ホエイタンパク質濃縮物（ＷＰＣ； Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ）および／またはホエイタンパク質単離物（ＷＰＩ； Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｉｓｏｌａｔｅ）（以下、単に「ホエイタンパク質濃縮物」ということがある）と、生クリームとを含む原料乳を用い、脱塩脱脂乳と乳タンパク質濃縮物とホエイタンパク質濃縮物の質量の合計を１００質量％としたときに、脱塩脱脂粉乳を７０～８０質量％、乳タンパク質濃縮物を１５～２５質量％、ホエイタンパク質濃縮物を２～６質量％の割合で配合する。 The present invention relates to a method for producing fermented milk containing protein at a high concentration. In the method for producing fermented milk according to the present invention, desalted skim milk powder and milk protein concentrate (MPC; Milk)
Protein Concentrate), whey protein concentrate (WPC) and / or whey protein isolate (WPI) (hereinafter sometimes referred to simply as “whey protein concentrate”), and fresh cream When the total mass of the desalted skim milk, milk protein concentrate and whey protein concentrate is 100% by mass, the desalinated skim milk powder is 70 to 80% by mass, and the milk protein concentrate 15 to 25% by weight and whey protein concentrate in a ratio of 2 to 6% by weight.
本発明に係る製造方法によれば、風味と食感に優れた高濃度の発酵乳を安価に製造することが可能となる。
According to the production method of the present invention, it is possible to produce a high-concentration fermented milk excellent in flavor and texture at a low cost.
本発明の実施形態では、タンパク質原料とクリームとを配合した原料乳を発酵させることにより、タンパク質を高濃度（５～１０質量％）で含む発酵乳（高タンパク質含有の発酵乳）を製造するものである。
In the embodiment of the present invention, fermented milk (fermented milk containing high protein) containing protein at a high concentration (5 to 10% by mass) is produced by fermenting raw milk containing a protein raw material and cream. It is.
図１は、実施形態に係る発酵乳の製造工程を示す流れ図である。
FIG. 1 is a flowchart showing a process for producing fermented milk according to the embodiment.
まず、加温した水に、タンパク質原料を溶解または分散させて、タンパク質原料の水溶液を調製する（ステップＳ１）。タンパク質原料は少なくとも、脱塩脱脂乳の成分と、乳タンパク質濃縮物の成分と、ホエイタンパク質濃縮物の成分とを含む。
First, the protein raw material is dissolved or dispersed in warm water to prepare an aqueous solution of the protein raw material (step S1). The protein raw material includes at least a component of desalted skim milk, a component of milk protein concentrate, and a component of whey protein concentrate.
脱塩脱脂乳とは、塩類（ナトリウムやカリウム等のミネラル類）を低減した脱脂乳であり、例えば、ナノ濾過（ＮＦ：Ｎａｎｏ Ｆｉｌｔｒａｔｉｏｎ）処理を施した脱脂乳が挙げられる。ここで、脱塩脱脂乳とは、脱塩脱脂粉乳、脱塩脱脂濃縮乳等の形態を包含する意味として用いられることがある。
Desalinated skim milk is skim milk in which salts (minerals such as sodium and potassium) are reduced, and examples thereof include skim milk that has been subjected to nanofiltration (NF) treatment. Here, the desalted skim milk may be used to include forms such as desalted skim milk powder, desalted skim milk concentrate and the like.
乳タンパク質濃縮物は、原料乳の熱安定性を向上させる。また、乳タンパク質濃縮物では、その製造過程において、ナトリウム、カリウム、塩素等が十分に低減（脱塩）されているので、乳タンパク質濃縮物を配合して製造した高濃度の発酵乳では、発酵後に濃縮処理して製造した発酵乳と比べて、塩味を容易に低減することができる。つまり、この塩味の低減によって、実際に得られる発酵乳の風味を、まろやかに調整することが可能となる。ただし、乳タンパク質濃縮物では、ホエイタンパク質濃縮物と比べて、カルシウム含有量が高いため、乳タンパク質濃縮物の配合割合が上記の範囲を超えて高くなりすぎると、カルシウムに起因する苦味が発生しやすくなる。また、乳タンパク質濃縮物の配合割合が上記の範囲を超えて高くなりすぎると、タンパク質に起因する異臭が発生しやすくなる。
Milk protein concentrate improves the thermal stability of raw milk. In milk protein concentrates, sodium, potassium, chlorine, etc. are sufficiently reduced (desalted) during the production process. Therefore, in high-concentration fermented milk produced by blending milk protein concentrates, Compared with fermented milk produced by concentration treatment later, saltiness can be easily reduced. That is, by reducing this salty taste, it is possible to adjust the flavor of the actually obtained fermented milk in a mellow manner. However, the milk protein concentrate has a higher calcium content than the whey protein concentrate, so if the blending ratio of the milk protein concentrate exceeds the above range, bitterness caused by calcium occurs. It becomes easy. Moreover, if the blending ratio of the milk protein concentrate exceeds the above range and becomes too high, a bad odor due to the protein tends to be generated.
ホエイタンパク質濃縮物は、発酵乳のカードの硬度を向上させる。原料乳に含まれるβ－ラクトグロブリン（β－Ｌｇ）やα－ラクトアルブミン（α－Ｌａ）の含有量が高くなるにつれて、発酵乳のカードの硬度が高くなる。このとき、ホエイタンパク質濃縮物では、脱脂乳や乳タンパク質濃縮物と比べて、β－Ｌｇの含有量やα－Ｌａの含有量が高いため、ホエイタンパク質濃縮物を高濃度で配合することによって、発酵乳の硬度を向上させることができる。ただし、ホエイタンパク質濃縮物の配合割合が上記の範囲を超えて高くなりすぎると、発酵乳の硬度が高くなりすぎて、食感が悪化したり、原料乳の熱安定性が低下しやすくなったり、発酵乳の粒子の粗さが顕著となって、カードの組織が低下しやすくなって脆くなったりする。また、ホエイタンパク質濃縮物では、乳タンパク質濃縮物と比べて、ナトリウム含有量やカルシウム含有量が低いため、ホエイタンパク質濃縮物を配合して、高濃度の発酵乳を製造すると、ナトリウムやカルシウムに起因する塩味や苦味を低減することができる。ただし、ホエイタンパク質濃縮物の配合割合が上記の範囲を下回ると、これらの塩味や苦みを低減することができなくなる。
Whey protein concentrate improves the hardness of fermented milk curd. As the content of β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) contained in the raw milk increases, the hardness of the curd of fermented milk increases. At this time, the whey protein concentrate has a higher β-Lg content and α-La content than skim milk and milk protein concentrate, so by adding the whey protein concentrate at a high concentration, The hardness of fermented milk can be improved. However, if the mixing ratio of the whey protein concentrate exceeds the above range and becomes too high, the hardness of the fermented milk becomes too high and the texture becomes worse, and the heat stability of the raw milk tends to decrease. The coarseness of the fermented milk particles becomes prominent, and the card structure tends to deteriorate and become brittle. In addition, whey protein concentrate has lower sodium content and calcium content than milk protein concentrate, so when whey protein concentrate is blended to produce high-concentration fermented milk, it is attributed to sodium and calcium. Salty taste and bitterness can be reduced. However, if the blending ratio of the whey protein concentrate is below the above range, these salty tastes and bitterness cannot be reduced.
脱塩脱脂乳とホエイタンパク質濃縮物と乳タンパク質濃縮物との配合割合は、脱塩脱脂粉乳と、ホエイタンパク質濃縮物と、乳タンパク質濃縮物の合計を１００質量％としたときに、脱塩脱脂粉乳を７０～８０質量％、乳タンパク質濃縮物を１５～２５質量％、ホエイタンパク質濃縮物を２～６質量％とする。このとき、脱塩脱脂粉乳と、乳タンパク質濃縮物と、ホエイタンパク質濃縮物との配合割合を上記の範囲とすることによって、原料乳の熱安定性や発酵乳のカードの硬度を向上させつつ、風味や食感を改善することができる
。 The blending ratio of the desalted skim milk, whey protein concentrate, and milk protein concentrate is the desalted skim fat when the total of desalted skim milk powder, whey protein concentrate, and milk protein concentrate is 100% by mass. Powdered milk is 70-80% by weight, milk protein concentrate is 15-25% by weight, and whey protein concentrate is 2-6% by weight. At this time, by making the blending ratio of the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate within the above range, while improving the heat stability of the raw milk and the hardness of the card of fermented milk, Flavor and texture can be improved.
。 The blending ratio of the desalted skim milk, whey protein concentrate, and milk protein concentrate is the desalted skim fat when the total of desalted skim milk powder, whey protein concentrate, and milk protein concentrate is 100% by mass. Powdered milk is 70-80% by weight, milk protein concentrate is 15-25% by weight, and whey protein concentrate is 2-6% by weight. At this time, by making the blending ratio of the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate within the above range, while improving the heat stability of the raw milk and the hardness of the card of fermented milk, Flavor and texture can be improved.
上述した配合割合の範囲内でも、脱塩脱脂乳と、ホエイタンパク質濃縮物と、乳タンパク質濃縮物の合計を１００質量としたときに、脱塩脱脂乳を７２～７８質量％、乳タンパク質濃縮物を１８～２３質量％、ホエイタンパク質濃縮物を３～６質量％とすることが好ましく、脱塩脱脂乳を７４～７６質量％、乳タンパク質濃縮物を２０～２２質量％、ホエイタンパク質濃縮物を３～５質量％とすることがより好ましく、脱塩脱脂乳を７５質量％、乳タンパク質濃縮物を２１質量％、ホエイタンパク質濃縮物を４質量％とすることが特に好ましい。尚、ホエイタンパク質濃縮物の配合量を好ましい範囲とすることによって、風味と食感とをさらに向上させることができる。
Even within the range of the blending ratio described above, when the total of the desalted skim milk, the whey protein concentrate, and the milk protein concentrate is 100 masses, the desalinated skim milk is 72 to 78 mass%, and the milk protein concentrate. 18 to 23% by mass, whey protein concentrate to 3 to 6% by mass, 74 to 76% by mass of desalted skim milk, 20 to 22% by mass of milk protein concentrate, and whey protein concentrate to More preferably, the content is 3 to 5% by mass, particularly preferably 75% by mass of the desalted skim milk, 21% by mass of the milk protein concentrate, and 4% by mass of the whey protein concentrate. In addition, a flavor and food texture can further be improved by making the compounding quantity of a whey protein concentrate into a preferable range.
次に、タンパク質原料の水溶液に、生クリームを添加（配合）する（ステップＳ２）。ここで、脱塩脱脂粉乳、乳タンパク質濃縮物、ホエイタンパク質濃縮物を配合して、原料乳に含まれるタンパク質の含有量（濃度）を高くしすぎた場合、カードが硬くなりすぎて、滑らかさが損なわれることがある。そこで、カードの硬さ（軟らかさ）や滑らかさを調整する目的から、生クリームを配合する。この原料の生クリームには、例えば、乳脂肪が３５～５０質量％のものを使用することができる。生クリームの配合割合は、タンパク質原料と、生クリームと、水の合計を１００質量％としたときに、１６～２５質量％とすることができ、１７～２５質量％とすることが好ましく、１８～２５質量％とすることがより好ましい。生クリームの配合割合が上記の範囲を下回ると、発酵乳のカードに軟らかさや滑らかさを付与しにくくなる。一方、生クリームの配合割合が上記の範囲を超えると、発酵乳のカードに適度な硬さを付与しにくくなる。
Next, fresh cream is added (mixed) to the aqueous protein raw material solution (step S2). Here, when desalted skim milk powder, milk protein concentrate, whey protein concentrate is blended and the content (concentration) of protein contained in raw milk is too high, the curd becomes too hard and smooth. May be damaged. Therefore, fresh cream is added for the purpose of adjusting the hardness (softness) and smoothness of the card. As the raw fresh cream, for example, a milk fat of 35 to 50% by mass can be used. The blending ratio of the fresh cream can be 16 to 25% by mass, preferably 17 to 25% by mass, when the total amount of the protein raw material, the fresh cream and water is 100% by mass. More preferably, the content is set to ˜25% by mass. When the blending ratio of the fresh cream is below the above range, it becomes difficult to impart softness and smoothness to the card of fermented milk. On the other hand, when the blending ratio of the fresh cream exceeds the above range, it becomes difficult to impart an appropriate hardness to the card of fermented milk.
次に、ホモミキサー等を用いて、原料乳を攪拌して均質化させる（ステップＳ３）。乳タンパク質濃縮物には、溶解性が低いものがあるため、この工程を設けて均質化処理する。また、生クリームの乳脂肪を微粒化や分散するため、この工程を設けて均質化処理する。ただし、溶解性の高いタンパク質濃縮物を原料として用いる場合には、この工程を省略してもよい。
Next, the raw material milk is stirred and homogenized using a homomixer or the like (step S3). Since some milk protein concentrates have low solubility, this step is provided for homogenization. Moreover, in order to atomize and disperse the milk fat of the fresh cream, this process is provided and homogenized. However, this step may be omitted when a highly soluble protein concentrate is used as a raw material.
次に、必要に応じて、均質化処理した後の原料乳のｐＨを調整してから、原料乳を加熱して所定の殺菌温度と所定の殺菌時間で殺菌処理した（ステップＳ４）後、原料乳を発酵温度まで冷却する（ステップＳ５）。原料乳のｐＨを６．６～６．８、より好ましくは６．７に調整することによって、原料乳を加熱して殺菌処理するときのタンパク質の変性を抑制して、原料乳の熱安定性を向上させることができる。
Next, if necessary, after adjusting the pH of the raw material milk after the homogenization treatment, the raw material milk is heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time (step S4). The milk is cooled to the fermentation temperature (step S5). By adjusting the pH of the raw milk to 6.6 to 6.8, more preferably 6.7, protein denaturation is suppressed when the raw milk is heated and sterilized, and the heat stability of the raw milk Can be improved.
次に、冷却した原料乳にスターターを添加（して攪拌）した（ステップＳ６）後、容器に原料乳を充填し（ステップＳ７）、所定の発酵温度（と所定の発酵時間）で発酵させる（ステップＳ８）。そして、原料乳の発酵を終了した後、発酵乳を冷蔵庫で冷却する（ステップＳ９）。
Next, after adding a starter to the cooled raw milk (step S6), the container is filled with raw milk (step S7) and fermented at a predetermined fermentation temperature (and a predetermined fermentation time) ( Step S8). And after fermenting raw material milk, fermented milk is cooled with a refrigerator (step S9).
本実施形態に係る製造方法では、脱脂乳に高タンパク質原料を配合した原料乳を発酵させるため、従来の高濃度の発酵乳の製造方法のように、通常の発酵乳を膜分離処理や遠心分離処理を施して、ホエイを除去する必要がない。ホエイを除去する濃縮工程が不要となることによって、以下のような利点がある。
（１）膜分離処理装置や遠心分離処理装置等の製造設備やホエイを除去する濃縮工程が不要となるため、発酵乳の製造費を低減することができる。
（２）ホエイを除去する製造方法では、実際に除去したホエイの分だけ発酵乳の質量が少なくなるが、ホエイを除去する濃縮工程を省略する（不要にする）ことによって、発酵乳の損失を削減でき、製品の歩留まりが向上する。
（３）ホエイを除去する濃縮工程を省略することによって、廃棄物となる副産物（ホエイ
）が発生しないので、環境への負荷を軽減できる。
（４）発酵工程後に、濃縮工程を行う場合には、濃縮処理装置等の無菌化操作が必要であるが、濃縮工程が不要となることによって、無菌化操作も不要となる。また、発酵工程後に、発酵乳に何の機械的な処理も行わないので、微生物による汚染のリスクを回避できる。
（５）ホエイを除去する濃縮工程を省略することによって、発酵工程後に、カードの攪拌や破砕などが不要となる。したがって、高濃度のソフトタイプ（糊状）の発酵乳だけでなく、高濃度のセットタイプ（固形状）の発酵乳の製造も可能となる。 In the production method according to the present embodiment, raw milk in which high-protein raw material is blended with skim milk is fermented. Therefore, as in the conventional method for producing high-concentration fermented milk, ordinary fermented milk is subjected to membrane separation treatment or centrifugation. There is no need to treat and remove whey. By eliminating the concentration step for removing whey, there are the following advantages.
(1) Manufacturing equipment such as a membrane separation treatment device and a centrifugal separation treatment device and a concentration step for removing whey are not necessary, so that the production cost of fermented milk can be reduced.
(2) In the production method for removing whey, the mass of fermented milk is reduced by the amount of whey that is actually removed, but by omitting (making unnecessary) the concentration step of removing whey, the loss of fermented milk is reduced. This can be reduced and the product yield is improved.
(3) By omitting the concentration step of removing whey, no by-product (whey) that becomes waste is generated, so the burden on the environment can be reduced.
(4) When the concentration step is performed after the fermentation step, a sterilization operation such as a concentration treatment apparatus is required. However, the sterilization operation is also unnecessary because the concentration step is not necessary. In addition, since no fermented milk is subjected to any mechanical treatment after the fermentation process, the risk of contamination by microorganisms can be avoided.
(5) By omitting the concentration step of removing whey, stirring or crushing of the card becomes unnecessary after the fermentation step. Therefore, not only high-concentration soft type (paste-like) fermented milk but also high-concentration set type (solid) fermented milk can be produced.
（１）膜分離処理装置や遠心分離処理装置等の製造設備やホエイを除去する濃縮工程が不要となるため、発酵乳の製造費を低減することができる。
（２）ホエイを除去する製造方法では、実際に除去したホエイの分だけ発酵乳の質量が少なくなるが、ホエイを除去する濃縮工程を省略する（不要にする）ことによって、発酵乳の損失を削減でき、製品の歩留まりが向上する。
（３）ホエイを除去する濃縮工程を省略することによって、廃棄物となる副産物（ホエイ
）が発生しないので、環境への負荷を軽減できる。
（４）発酵工程後に、濃縮工程を行う場合には、濃縮処理装置等の無菌化操作が必要であるが、濃縮工程が不要となることによって、無菌化操作も不要となる。また、発酵工程後に、発酵乳に何の機械的な処理も行わないので、微生物による汚染のリスクを回避できる。
（５）ホエイを除去する濃縮工程を省略することによって、発酵工程後に、カードの攪拌や破砕などが不要となる。したがって、高濃度のソフトタイプ（糊状）の発酵乳だけでなく、高濃度のセットタイプ（固形状）の発酵乳の製造も可能となる。 In the production method according to the present embodiment, raw milk in which high-protein raw material is blended with skim milk is fermented. Therefore, as in the conventional method for producing high-concentration fermented milk, ordinary fermented milk is subjected to membrane separation treatment or centrifugation. There is no need to treat and remove whey. By eliminating the concentration step for removing whey, there are the following advantages.
(1) Manufacturing equipment such as a membrane separation treatment device and a centrifugal separation treatment device and a concentration step for removing whey are not necessary, so that the production cost of fermented milk can be reduced.
(2) In the production method for removing whey, the mass of fermented milk is reduced by the amount of whey that is actually removed, but by omitting (making unnecessary) the concentration step of removing whey, the loss of fermented milk is reduced. This can be reduced and the product yield is improved.
(3) By omitting the concentration step of removing whey, no by-product (whey) that becomes waste is generated, so the burden on the environment can be reduced.
(4) When the concentration step is performed after the fermentation step, a sterilization operation such as a concentration treatment apparatus is required. However, the sterilization operation is also unnecessary because the concentration step is not necessary. In addition, since no fermented milk is subjected to any mechanical treatment after the fermentation process, the risk of contamination by microorganisms can be avoided.
(5) By omitting the concentration step of removing whey, stirring or crushing of the card becomes unnecessary after the fermentation step. Therefore, not only high-concentration soft type (paste-like) fermented milk but also high-concentration set type (solid) fermented milk can be produced.
また、原料乳に乳タンパク質濃縮物を配合することによって、原料乳の熱安定性（耐熱性）が向上する。したがって、本実施形態に係る発酵乳の製造方法では、原料乳の殺菌工程において、殺菌処理装置を長時間で連続運転することが可能となり、原料乳を効率的に殺菌処理することができる。
Also, the heat stability (heat resistance) of raw milk is improved by blending milk protein concentrate with raw milk. Therefore, in the fermented milk manufacturing method according to the present embodiment, the sterilization apparatus can be continuously operated for a long time in the raw milk sterilization step, and the raw milk can be sterilized efficiently.
また、原料乳にホエイタンパク質濃縮物を配合することによって、濃縮工程を行うことなく、発酵乳のカードを硬くすることが可能となり、発酵乳の塩味や苦味を低減して、食味を向上することができる。
Also, by blending whey protein concentrate with raw milk, it becomes possible to harden the curd of fermented milk without performing a concentration step, and to reduce the salty taste and bitterness of fermented milk and improve the taste Can do.
したがって、本実施形態に係る発酵乳の製造方法によれば、風味に優れた高濃度の発酵乳を安価に製造することができる。また、本実施形態に係る製造方法によれば、栄養的に良質なタンパク質を高濃度で含む発酵乳を提供することができる。ここで得られる発酵乳では、酸味が弱いため、調理素材として、様々な料理や調理に使用することができる。また、ここで得られる発酵乳では、発酵終了の段階で、水分の含有量が低く、適度な硬度を有しているため、水切りを行うことなく、様々な料理や調理に使用することができる。
Therefore, according to the method for producing fermented milk according to the present embodiment, high-concentration fermented milk excellent in flavor can be produced at low cost. Moreover, according to the manufacturing method which concerns on this embodiment, fermented milk which contains nutritionally good protein in high concentration can be provided. Since the fermented milk obtained here has a weak acidity, it can be used as a cooking material for various dishes and cooking. Moreover, since the fermented milk obtained here has a low water content and an appropriate hardness at the end of fermentation, it can be used for various dishes and cooking without draining. .
本実施形態に係る発酵乳の製造方法では、発酵乳のｐＨを４．６～４．９、より好ましくは４．６～４．８、さらに好ましくは４．７～４．８に調整することによって、発酵乳を製造した直後だけでなく、発酵乳を冷蔵（１０℃、２週間）保存した後にも、適度な酸味を維持することができて、風味を特に良好に維持することができる。
In the method for producing fermented milk according to the present embodiment, the pH of the fermented milk is adjusted to 4.6 to 4.9, more preferably 4.6 to 4.8, and still more preferably 4.7 to 4.8. Thus, not only immediately after producing the fermented milk, but also after storing the fermented milk refrigerated (10 ° C., 2 weeks), an appropriate acidity can be maintained, and the flavor can be maintained particularly well.
以下、本発明を具体的に実施した実施例を説明する。
Hereinafter, examples in which the present invention is specifically implemented will be described.
まず、タンパク質原料として、脱塩脱脂粉乳と、乳タンパク質濃縮物と、ホエイタンパク質濃縮物を使用し、加温した水に、タンパク質原料を混合して溶解させて、タンパク質原料の水溶液を調製した。ここで、脱塩脱脂粉乳として、ナノ濾過（ＮＦ）処理した脱脂粉乳、乳タンパク質濃縮物として、ＭＰＣ８０（ＤＯＭＯ社製）、ホエイタンパク質濃縮物として、ＷＰＣ８０（Ａｒｌａ Ｆｏｏｄｓ社製又はＴＡＴＵＡ社製）を使用した。
First, demineralized skim milk powder, milk protein concentrate, and whey protein concentrate were used as protein raw materials, and the protein raw materials were mixed and dissolved in warm water to prepare an aqueous solution of the protein raw materials. Here, as non-salted skim milk powder, skim milk powder treated with nanofiltration (NF), milk protein concentrate as MPC80 (manufactured by DOMO), and whey protein concentrate as WPC80 (manufactured by Ala Foods or TATUA). used.
次に、タンパク質原料の水溶液に、生クリーム（乳脂肪分：４７質量％）を添加（配合）して混合して、原料乳を調製した後、ホモミキサーを用いて、原料乳を攪拌しながら均質化した。次に、原料乳を加熱して所定の殺菌温度と所定の殺菌時間で殺菌処理した後、原料乳を発酵温度まで冷却した。そして、原料乳にスターターを添加して攪拌した後、容器に原料乳を充填し、所定の発酵温度と所定の発酵時間で発酵させた。原料乳の発酵を終了した後、発酵乳を冷蔵庫で冷却した。
Next, after adding (blending) and mixing raw cream (milk fat content: 47% by mass) to the protein raw material aqueous solution to prepare the raw milk, the raw milk is stirred using a homomixer. Homogenized. Next, after the raw material milk was heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time, the raw material milk was cooled to the fermentation temperature. And after adding a starter to raw material milk and stirring, the raw material milk was filled into the container, and it was made to ferment with predetermined | prescribed fermentation temperature and predetermined | prescribed fermentation time. After finishing fermentation of raw material milk, fermented milk was cooled with the refrigerator.
表１に、実施例１～３および比較例１～３に係る発酵乳に用いた原料、配合割合、栄養成分の組成を示す。尚、表１に示したタンパク質原料、生クリーム、水の配合量は、原料乳（タンパク質原料、生クリーム、水）を１００質量％としたときの配合割合であり、乳酸菌スターターの配合量は、原料乳を１００質量％としたときの配合割合である。また、
表２に、実施例１～３および比較例１～３に係る発酵乳の風味および物性（カードの硬さおよび滑らかさ）の官能試験の結果を示す。 Table 1 shows the raw materials used in the fermented milk according to Examples 1 to 3 and Comparative Examples 1 to 3, the blending ratio, and the composition of the nutritional components. In addition, the compounding quantity of protein raw material, fresh cream, and water shown in Table 1 is a compounding ratio when the raw material milk (protein raw material, fresh cream, water) is 100% by mass, and the compounding quantity of the lactic acid bacteria starter is It is a blending ratio when the raw milk is 100% by mass. Also,
Table 2 shows the results of sensory tests on the flavor and physical properties (hardness and smoothness of the curd) of fermented milk according to Examples 1 to 3 and Comparative Examples 1 to 3.
表２に、実施例１～３および比較例１～３に係る発酵乳の風味および物性（カードの硬さおよび滑らかさ）の官能試験の結果を示す。 Table 1 shows the raw materials used in the fermented milk according to Examples 1 to 3 and Comparative Examples 1 to 3, the blending ratio, and the composition of the nutritional components. In addition, the compounding quantity of protein raw material, fresh cream, and water shown in Table 1 is a compounding ratio when the raw material milk (protein raw material, fresh cream, water) is 100% by mass, and the compounding quantity of the lactic acid bacteria starter is It is a blending ratio when the raw milk is 100% by mass. Also,
Table 2 shows the results of sensory tests on the flavor and physical properties (hardness and smoothness of the curd) of fermented milk according to Examples 1 to 3 and Comparative Examples 1 to 3.
実施例１～３に係る発酵乳は、脱塩脱脂粉乳、乳タンパク質濃縮物、ホエイタンパク質濃縮物の配合量を上述した好ましい範囲内としたことによって、カードが硬くなりすぎず、滑らかさが悪くならなかった。特に、実施例２および３では、生クリームの配合量を上
述した好ましい範囲としたことによって、ナイフでカットできる適度な硬さと、かき混ぜたときの滑らかさを両立することができた。これに対して、比較例１～３に係る発酵乳は、乳たんぱく質濃縮物の配合量が好ましい範囲内の上限を超えたことによって、カードが硬くなり、滑らかさが悪くなった。なお、実験結果を省略するが、発酵乳のｐＨを４．６～４．９に調整して製造すると、発酵乳を製造した直後だけでなく、発酵乳を冷蔵（１０℃、２週間）保存した後にも、適度な酸味が維持されて、風味が特に良好に維持されることを確認した。 In the fermented milk according to Examples 1 to 3, the curd does not become too hard and the smoothness is poor because the blending amount of the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate is within the above-described preferable range. did not become. In particular, in Examples 2 and 3, by setting the blending amount of the fresh cream in the above-described preferable range, it was possible to achieve both moderate hardness that can be cut with a knife and smoothness when stirred. On the other hand, in the fermented milks according to Comparative Examples 1 to 3, the curd became hard and the smoothness deteriorated because the blending amount of the milk protein concentrate exceeded the upper limit within the preferable range. Although the experimental results are omitted, when fermented milk is adjusted to pH 4.6 to 4.9, the fermented milk is stored refrigerated (10 ° C, 2 weeks) as well as immediately after the fermented milk is manufactured. It was confirmed that the moderate acidity was maintained and the flavor was maintained particularly well after the test.
述した好ましい範囲としたことによって、ナイフでカットできる適度な硬さと、かき混ぜたときの滑らかさを両立することができた。これに対して、比較例１～３に係る発酵乳は、乳たんぱく質濃縮物の配合量が好ましい範囲内の上限を超えたことによって、カードが硬くなり、滑らかさが悪くなった。なお、実験結果を省略するが、発酵乳のｐＨを４．６～４．９に調整して製造すると、発酵乳を製造した直後だけでなく、発酵乳を冷蔵（１０℃、２週間）保存した後にも、適度な酸味が維持されて、風味が特に良好に維持されることを確認した。 In the fermented milk according to Examples 1 to 3, the curd does not become too hard and the smoothness is poor because the blending amount of the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate is within the above-described preferable range. did not become. In particular, in Examples 2 and 3, by setting the blending amount of the fresh cream in the above-described preferable range, it was possible to achieve both moderate hardness that can be cut with a knife and smoothness when stirred. On the other hand, in the fermented milks according to Comparative Examples 1 to 3, the curd became hard and the smoothness deteriorated because the blending amount of the milk protein concentrate exceeded the upper limit within the preferable range. Although the experimental results are omitted, when fermented milk is adjusted to pH 4.6 to 4.9, the fermented milk is stored refrigerated (10 ° C, 2 weeks) as well as immediately after the fermented milk is manufactured. It was confirmed that the moderate acidity was maintained and the flavor was maintained particularly well after the test.
本発明は、栄養的に良質なタンパク質を高濃度で含む発酵乳を提供することができる。
The present invention can provide fermented milk containing a high concentration of nutritionally good protein.
Claims (2)
- 脱塩脱脂乳と、乳タンパク質濃縮物と、ホエイタンパク質濃縮物と、生クリームとを含む原料乳を発酵させることにより、タンパク質を高濃度で含む発酵乳を得るための発酵乳の製造方法であって、
前記脱塩脱脂乳と前記乳タンパク質濃縮物と前記ホエイタンパク質濃縮物の合計を１００質量％としたときに、
前記脱塩脱脂粉乳を７０～８０質量％、
前記乳タンパク質濃縮物を１５～２５質量％、
前記ホエイタンパク質濃縮物を２～６質量％
となるように、前記脱塩脱脂粉乳と、前記乳タンパク質濃縮物と、前記ホエイタンパク質濃縮物を配合することを特徴とする、発酵乳の製造方法。 A fermented milk production method for obtaining fermented milk containing protein at a high concentration by fermenting raw milk containing desalted skim milk, milk protein concentrate, whey protein concentrate, and fresh cream. And
When the total of the desalted skim milk, the milk protein concentrate and the whey protein concentrate is 100% by mass,
70-80% by mass of the desalted skim milk powder,
15-25% by weight of the milk protein concentrate,
2-6% by mass of the whey protein concentrate
The method for producing fermented milk, comprising blending the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate. - 前記発酵乳の全質量に占めるタンパク質の割合が５～１０質量％であることを特徴とする、請求項１に記載の発酵乳の製造方法。 The method for producing fermented milk according to claim 1, wherein the ratio of the protein to the total mass of the fermented milk is 5 to 10% by mass.
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| WO2019124355A1 (en) * | 2017-12-18 | 2019-06-27 | 株式会社明治 | Muscle-synthesis-promoting fermented milk |
| CN115715556A (en) * | 2022-12-19 | 2023-02-28 | 光明乳业股份有限公司 | Preparation method of drinking type high-protein fermented milk |
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| JPH07104A (en) * | 1993-06-14 | 1995-01-06 | Morinaga Milk Ind Co Ltd | Fermented milk and its production |
| JPH1128056A (en) * | 1997-05-13 | 1999-02-02 | Snow Brand Milk Prod Co Ltd | Fermented milk and its preparation |
| JP2004283047A (en) * | 2003-03-20 | 2004-10-14 | Yakult Honsha Co Ltd | Fermented milk and method for producing the same |
| JP2013021990A (en) * | 2011-07-25 | 2013-02-04 | Meiji Co Ltd | Desalination milk, desalination skim milk powder, and method for producing them |
| JP2013212095A (en) * | 2012-04-04 | 2013-10-17 | Snow Brand Milk Products Co Ltd | Fermented milk and method for producing the same |
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| WO2019124355A1 (en) * | 2017-12-18 | 2019-06-27 | 株式会社明治 | Muscle-synthesis-promoting fermented milk |
| JPWO2019124355A1 (en) * | 2017-12-18 | 2020-12-10 | 株式会社明治 | Fermented milk for promoting muscle synthesis |
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